Category Archives: Pumpkin


I am so excited right now – I don’t know if it is from the mug of coffee I just finished or because I have found so many amazing recipes for Thanksgiving that I just can’t wait to share! Every year my parents host Thanksgiving. About 8 years ago I asked if I could help cook. This was around the same time I became very interested in nutrition, so my ulterior motive was to turn our traditional WI thanksgiving into a more wholesome, healthful, and nutritious meal.  Thankfully that first successful year has turned into tradition of homemade pies, fresh vegetables, and made-from-scratch cranberry sauce.

Each year I search for new recipes to try. In the last few weeks I have found dozens of fall dishes that I can’t wait to try (but will likely have to with this thing called medical school in my way). Here are some of the favorites I have found so far. As I make them, I will post the recipes with notes about how they were.








Savory Pumpkin Pasta

It’s that time of year when chili, soup, pumpkin, apples, cranberries, and chocolate are in season. I have wanted to try pumpkin pasta recipes for the past few years but have been a little scared to. In my mind, pumpkin is a dessert food and I couldn’t fathom how it would taste. After seeing many recipes with 5-star reviews that sounded delicious, I decided it was time to step outside my comfort zone. I stumbled across GreenLiteBite’s Pasta with Pumpkin, Sausage, and Spinach recipe that sounded simple enough and decided to give it a try. I was also making soup and muffins at the same time, while trying to keep an eye on two cats who having been taunting each other all day, so I accidentally forgot to add the spinach…whoops! The dish is delicious and I only  made one minor change to the recipe to make the sauce creamier. Enjoy!

Pumpkin-Sage Pasta with Sweet Italian Sausage
by GreenLiteBites

  • 1 small onion chopped
  • 1 tsp garlic
  • 1 tsp olive oil
  • 1 package of sweet Italian turkey sausage (I used Jennie-O)
  • 15oz chicken broth
  • 15oz can of pumpkin
  • 1/4 cup of non-fat plain yogurt
  • 2 TBSP fresh sage, shredded
  • 1/8 tsp ground nutmeg
  • 1/4 tsp  salt
  • 1/4 tsp black pepper
  • 8 oz pasta
  • About 1/3 of a bag of fresh baby spinach leaves (I left this out on accident but will keep it in the recipe in case you’d like to add it in)
  1. Cut the sausage into 1″ discs. The original author recommends freezing these a bit to make the easier to cut. Mine were fresh and were a little messy to cut but still worked.
  2. Prepare pasta per package instructions.
  3. Heat a large skillet over medium-high heat. Brown the sausage with the onion and garlic in 1 tsp olive oil.
  4. Once brown, drain off the liquid fat – there will be quite a bit so I strongly recommend doing this (if your turkey sausages don’t have much fat this might not be necessary.
  5. *If you would like to add spinach, I would recommend adding it now. Cook until just wilted.
  6. Place sausage mixture in a very large dish. Add pasta to dish once finished.
  7. Return the pan to the stove and add the chicken broth. Bring to a boil.
  8. Lower to medium heat and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
  9. Place hot mixture in a food processor and puree until smooth. Food processors can only handle so much liquid at once, so I did the sauce in three parts. After each part is finished, pour over pasta and sausage.
  10. The original author suggests serving with a sprinkle of parmesan!
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Posted by on November 14, 2010 in Favorites, Meat, Pasta, Pumpkin


Back with a delicious recipe :)

Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe…you will not be disappointed 🙂

As for posting for the next few weeks…they will be few and far between, but I will try to keep up with it!

Wheat Pumpkin Bread
◦ 1 ½ cups all purpose flour
◦ 2 cups whole wheat flour
◦ 1 tbsp baking powder
◦ 2 tsp baking soda
◦ 1 tsp salt
◦ 1 tsp ground nutmeg
◦ 1 tsp ground cinnamon
◦ ½ tsp ground allspice
◦ 1 ½ cups granulated sugar
◦ 2 egg whites or ½ cup egg substitute
◦ ½ cup canola oil
◦ ½ cup low-fat buttermilk (if you don’t have buttermilk, use sour milk or 1/2 cup skim milk + 1 tsp cream of tarter)
◦ 2 large eggs
◦ 2/3 cup water
◦ 1 can pumpkin
◦ 1/3 cup chopped pecans
  1. Preheat oven to 350F
  2. Combine flours and all of the dry ingredients except the sugar into a medium bowl.
  3. Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
  4. Add 2/3 cup of water and pumpkin, beating on low speed until blended.
  5. Add flour to the mixture, beating on low speed just until combined.
  6. Spoon batter into 2 9×5″ loaf pans coated with cooking spray.
  7. Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
  8. Cool 10 minutes n pans on a wire rack; remove from pan and cool completely on wire rack.